Pandan Butter Cake

by - March 27, 2019





We had a family friend visit recently.  My mother in-law asked me what type of cake would be easy make and tasty.  Butter cake came to mind straight away.  She asked if I could add pandan as she loves pandan cake, so I did :) This is the revised Mrs Ng's Butter Cake with Pandan.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pandan Butter Cake Recipe


Yield: 8 inch square cake

INGREDIENTS:

230g butter (room temperature)
70g caster sugar
4 egg yolks (medium size-60g, room temperature)
60ml fresh milk & pandan mixture (100ml fresh milk + 10 pandan leaves)

230g plain flour/cake flour
1 ½ tsp baking powder or double action baking powder
¼  tsp salt

4 egg white (medium size, room temperature)
50g caster sugar
½ tsp lemon juice or white vinegar or ¼ tsp cream of tartar

Utensil: 8 inch square pan


METHOD:
  1. One day before baking, blend pandan leaves together with milk till fine in a food processor.  Squeeze out the juice through a sieve.  Leave in the fridge overnight. Use the bottom part only (60ml) after next day.  Note:  You can do it on the same day if you do not have enough time.
  2. Allow butter to come to room temperature before use.  Approximately 30 - 45 minutes.
  3. Preheat oven to 170C.  Line the bottom of a baking pan with non-stick baking paper.
  4. Sift flour and baking powder.  Add in salt and keep aside.
  5. Cream butter and sugar with electric mixer till light and fluffy at medium speed for 10 - 15 minutes.  Scrap down the sides of the bowl occasionally.
  6. Add egg yolk one at a time and beat until well combined.  Add in half of the flour mixture, beat to combine.  Then add in 60ml of milk and pandan mixture and mix till incorporated.  Add in balance of the flour mixture and mix well.  Lastly, mix with spatula until well combined.
  7. Using an electric mixer, whisk egg white and lemon juice until foamy. Gradually add in sugar and whisk until stiff peaks.
  8. Mix 1/3 of meringue with butter mixer with a spatula. Add another 1/3 portion and fold gently. 
  9. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
  10. Pour the batter into the prepared cake pan and smooth the top.
  11. Bake at the preheated oven at 170C for 45 minutes or until an inserted skewer comes out clean.
  12. Remove cake from oven and let it cool for 10 minutes before unmoulding.  Let cake cool completely on wire rack.


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8 comments

  1. Hello bakewithpaws
    60g milk only without pandan juice? Thank you.

    ReplyDelete
    Replies
    1. Hi Teresa,

      Thank you for your question.
      Total liquid is 60g (pandan and milk mixture). I used milk to extract the pandan juice.

      Cheers and happy baking :)

      Delete
  2. Hi, for the oven can we know if we should use fan mode with 170 degrees for this recipe?

    ReplyDelete
    Replies
    1. Hi Trish,

      Thank you for your question. 170C top and bottom heat. We usually don't use fan mode for baking cake as it will be too hot.

      Cheers and happy baking:)

      Delete
  3. Hi, may I know why the cake will shrink after few minutes taken out from the oven?

    ReplyDelete
    Replies
    1. Hi there, thank you for your question. It is normal for the cake to sink a little bit. Cheers :)

      Delete
  4. Hi, if i were to use pandan extract instead, how much of it will you advise me to use?

    ReplyDelete
    Replies
    1. Hi Ling,

      Thank you for your question. I never used pandan extract in all my pandan cakes. I am not sure how much to use. Is there any instructions on the label? I may suggest you to add a little bit by a time until get the colour and aroma you like.

      Cheers :)

      Delete